Korean•comfort

Miyeok Guk (Beef Seaweed Soup)

Miyeok guk, also known as birthday soup in Korea, is a soup made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed).

Ingredients

Quantities are shown as originally provided.

1.5 ounces dried miyeok (yields about 3 cups soaked)
6 ounces beef (stew meat or brisket)
2 teaspoons minced garlic
2 tablespoons soup soy sauce (gukganjang, 국간장) (If unavailable, use 1 T regular soy sauce and season with salt to taste)
1 tablespoon sesame oil
salt and pepper
10 cups water

1
Soak the dried miyeok per package instructions (usually 10 to 20 min) or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.
2
Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
3
Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
4
Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
5
Add 10 cups of water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.